Dijon Thyme Turkey Breast with Roasted Broccoli
Juicy roasted turkey tenderloins coated in a savory Dijon and thyme glaze, baked on a sheet pan with tender-crisp broccoli florets.
- Prep: 10 min
- Cook: 25 min
- Total: 35 min
- Servings: 4
- Cuisine: French
- Difficulty: Easy
Dietary
- Gluten-Free
- Nut-Free
- Egg-Free
- Soy-Free
- Low-Carb
- Low-Calorie
- High-Protein
- Low-Sugar
- Low-Fat
- Low-Saturated-Fat
Tags
- sheet pan
- bake
- healthy
- tangy
Ingredients
- 2 pound turkey breast tenderloin (patted dry)
- 24 ounce broccoli florets (cut into bite-size pieces)
- 2 tablespoon unsalted butter (melted)
- 2 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1.5 teaspoon kosher salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the melted unsalted butter, Dijon mustard, dried thyme, onion powder, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper.
- Place the broccoli florets on one side of the baking sheet, toss with half of the Dijon butter mixture and the remaining 1 teaspoon of kosher salt, and spread into a single layer.
- Arrange the turkey breast tenderloins on the other side of the baking sheet and brush all sides thoroughly with the remaining Dijon butter mixture and remaining 1/4 teaspoon black pepper.
- Roast in the oven for 20 to 25 minutes, until the broccoli is tender and lightly browned at the edges, and the turkey registers an internal temperature of 165°F at the thickest part.
- Transfer the turkey to a cutting board to rest for 5 minutes before slicing against the grain, then serve immediately alongside the roasted broccoli.
Notes
Resting the turkey for a full 5 minutes before slicing allows the natural juices to redistribute throughout the meat.
Nutrition (per serving)
- Calories: 360
- Protein: 46 g
- Carbohydrates: 9 g
- Fat: 12 g
- Fiber: 4 g
- Sodium: 620 mg
- Saturated Fat: 4.5 g
- Sugar: 3 g
- Cholesterol: 110 mg